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What does Covid-19 mean for Climate Change?

23 Apr 2020

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By Paddy Loughman, for Rubies In The Rubble

The simplest answer is: we don’t know yet, so we need to be very careful about how we consider the question.

Rushing to conclusions runs the risk of triggering division, and undermining or stalling vital efforts. At the same time however we do need to think carefully about what comes next, and make choices and plans to build back better, together. This, crucially, means a recovery that fully acknowledges the climate and ecological setting in which this pandemic is taking place.

Below are a few pieces to kickstart your thinking and planning:

Careful talk saves lives:

Framing Covid-19: Talking about what comes next (FrameWorks Institute)Part six of a series looking at how to frame Covid-19, to “help us all amplify the values of justice, inclusion, and interdependence.” They offer three tips: “show that you’re responding to this moment, not taking advantage of it”; “show that bold, collective action is the only response that makes sense”; and “help people see this time as a moment when change is possible, necessary, and desirable.”

The link between coronavirus conspiracies and climate denial (Grist)The same forces that spread climate denial are hard at work making sure certain interests aren’t too disturbed by this pandemic. The resulting confusion and failure to act reveals the urgent need for the climate reality to be depoliticized, especially in the US. Stay vigilant with comms, make sure you don’t gaslight (or get gaslit).

A new act for climate:

Why the COVID-19 Response Is No Model for Climate Action (The Breakthrough Institute)A wary look at comparisons between Covid and climate, wondering “whether people around the world might actually be less, not more, eager to entertain the idea of sweeping and intrusive responses to climate change thanks to ongoing events.”

Five Lessons From Coronavirus That Will Help Us Tackle Climate Change (Time)Christiana Figueres, Paris Agreement architect and author of ‘The Future We Choose’, encourages us to recognise that: “Global challenges have no national borders”; “As a society, we’re only as safe as our most vulnerable people”; “Global challenges require systemic changes”; “Prevention is better than cure”; and “All our response measures need to be based on science”.

Building back better:

Addressing Climate Change In The Post-pandemic World (McKinsey)McKinsey ventures a careful comparison between pandemic and climate risk to offer some recovery advice. They suggest “all actors – individuals, companies, governments, and civil society – will have an important role to play” in the recovery, offering two priorities for business: “seize the moment to decarbonise” and “take a systematic through-the-cycle approach to building resilience”. Their insistence that we use this moment to raise awareness on climate should be read alongside the framing guidance above.

The Pandemic is a Portal (Financial Times)Arundhati Roy’s startling depiction of India’s response to Covid-19 is a wake-up call to us all, and adds a tragic urgency to her insistence that we take this moment to rethink: “Our minds are still racing back and forth, longing for a return to ‘normality’, trying to stitch our future to our past and refusing to acknowledge the rupture. But the rupture exists. And in the midst of this terrible despair, it offers us a chance to rethink the doomsday machine we have built for ourselves. Nothing could be worse than a return to normality.” A sentiment people here might agree with.

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1. In a large saucepan on a medium heat add the oil and leek and sauté for a few minutes. Next add the garlic.After a couple more minutes add the diced red pepper, carrot and soy sauce and combine

2. Sauté for another two minutes before adding the rosemary, thyme and salt. Add the diced mushrooms and combine

3. After a few minutes add the red lentils and combine before adding the ketchup, butterbeans and chickpeas. Combine so everything is evenly coated

4. Cook for a couple of minutes more add then add the vegetable stock and milk. Let simmer for 10 minutes stirring occasionally whilst the lentils absorb the liquid

5. Now turn the heat down and using a potato masher mash the beans until crushed. Stir through the onion relish and empty the mixture into a bowl. Place the bowl in the fridge overnight or for a minimum of 30 minutes

6. Now preheat the oven to 180c and line a loaf tin. Stir the crushed nuts through the mixture and then add another handful of pecans, walnuts and pistachios to cover the bottom of the loaf tin

7. Add a few spoonful’s of the nut roast mixture to cover the base and carefully push down making sure you don’t move the nuts. Then add the rest of the mixture and compact it into the loaf tin

8. Bake for an hour and then leave to cool for 10-15 minutes before carefully flipping the loaf tin over to remove

9. Serve with some more chilli onion relish 🤤

INGREDIENTS

1 tablespoon of olive oil

1 leek (finely sliced)

3 garlic cloves (crushed)

1 red pepper (diced)

1 carrot (peeled and diced)

1 tablespoon of soy sauce

1 teaspoon of dried rosemary

1 teaspoon of dried thyme

1/2 teaspoon of salt

150g mushrooms (diced)

100g red lentils

1 tablespoon of Rubies Ketchup

1 can of cannelloni or butter beans (drained and rinsed)

1 can of chickpeas (drained or rinsed)

180ml vegetable stock

2 tablespoons of oat milk (or dairy free alternative)

2 tablespoons of Rubies chilli onion relish

20g pistachios (chopped) plus a handful more for topping

20g walnuts (chopped) plus a handful more for topping

20g pecans (chopped) plus a handful more for topping

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Breakfast Potato Cakes

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Roast or steam the sweet potato until tender – I like to roast them whole at 160Fan/180*C for 40-60 minutesuntil tender. Allow to cool and scoop out the flesh.

Add the cooled sweet potato to a bowl and mash with a fork. Stir in the grated carrot, flour, cornstarch, paprika, spring onion, chive, a good pinch of salt and pepper. Stir in the nutritional yeast or grated cheese, if using.

Heat a good drizzle of olive oil in a large frying pan and, once hot, add spoonfuls of the sweet potato mix and shape into rounds (about 50g each). Allow to cook for about 5 minutes on a medium-high heat, until firm underneath, then flip over and cook for another 5 minutes. The potato cakes will be firm and crisp on the outside but tender in the middle so handle carefully.

Continue to cook all the potato cakes, keep the others warm in the oven at the lowest setting, if desired.

Serve stackedwith a dollop of coconut yoghurt, ChilliOnion Relish and any other toppings. They are great with roasted tomatoes, fried mushrooms, herbs and pomegranate.

INGREDIENTS

500g potato or sweet potato (approx. 3 medium potatoes)

1 medium carrot (100g), grated

60g gluten free flour (or plain flour)

2 tsp cornstarch or arrowroot powder

½ tsp paprika

2 spring onions, chopped

1 bunch fresh chive, chopped

2 tbsp nutritional yeast or grated cheese, optional

Salt and pepper

Oil, for frying

2 tbsp coconut yoghurt

2 tbsp Rubies in the Rubble Chilli Onion Relish

To serve: Roasted tomatoes, mushrooms, herbs, pomegranate

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Breakfast Potato Cakes

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Savoury sweet potato bread

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1. In a large saucepan of boiling water cook the sweet potato chunks for 15 minutes on a high heat until soft.2. Meanwhile combine the chia and flaxseeds and add 6 tablespoons of water. Put to one side.3. Drain and add to a blender and blend until a puree is formed.4. Next preheat oven to 180c and grease or line a loaf tin.5. In a mixing bowl combine the protein powder, gram flour, spelt flour, oats, garlic, salt, black pepper, paprika, baking powder, chilli flakes and oregano.6. Add the sweet potato puree and the chia/flax eggs. Combine.7. Fold in the spring onions and sun-dried tomatoes before emptying the mixture into the loaf tin.8. Flatten down and then scatter the pumpkin, sunflower seeds and tablespoon of oats.9. Gently press them into the loaf, before placing it in the oven for 55 minutes to cook.10. Allow to cool slightly before removing from the tin and slicing.

3. Pour in the tinned tomatoes and vegetable stock, season with salt and simmer for 5 minutes before adding the pasta. Let simmer for 12-15 minutes stirring frequently to ensure it getting stuck to the pan.

4. Finish by stirring through the spicy tomato relish along with the black olives and serve with fresh basil and a pinch of chilli flakes. Enjoy!

INGREDIENTS

1 white onion (diced)

3 garlic cloves (crushed)

1 tablespoon of tomato puree

1 large or 2 small carrots (skins on and sliced)

1 teaspoon of oregano

1 teaspoon of dried basil

1 can of tinned tomatoes

1 teaspoon of paprika

1/2 teaspoon of salt

900ml vegetable stock

180g red lentils

500g dried pasta of choice

3 tablespoons of Rubies spicy tomato relish

100g black olives (tinned/jarred and sliced in half)

Fresh basil Chilli flakes

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Vegan Shakshuka Recipe

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1. Start with the scrambled ‘egg’ In a small bowl combine the dry ingredients: chickpea flour, kala namak, turmeric and black pepper. Pour in the olive oil and water and whisk until smooth. Set aside for 10 minutes.

2. Heat a non-stick pan over medium heat, add a little oil and once hot, pour in the chickpea mix. Leave to rest in the pan for about 1 minute. Use a spatula to gently scramble the chickpea 'egg' and cook until your scrambles are firm and no longer wet. Remove from the pan & set aside.

3. In the pan, heat a splash of olive oil and sauté your onions & garlic until translucent before adding the chopped celery and red pepper. Cook for 3 minutes to soften and stir regularly.

4. Add in the chopped tomatoes, tomato paste and tomato relish. Sprinkle the spices over the top and stir to combine. Reduce to low/medium heat and let it simmer for 5 minutes.

5. Add in the kale and vegan scrambled egg, then stir to combine and serve warm with parsley, fresh yogurt and toasted bread.

INGREDIENTS

80g chickpea flour

1/8 tsp kala namak (black salt)

a pinch of turmeric

1/4 tsp black pepper

1 tsp extra virgin olive oil

180ml water

1/2 yellow onion, finely diced

1 clove garlic, crushed

1 stalk celery, finely diced

1 red pepper, diced

Olive oil for frying

Smoked paprika

Salt & Pepper

1 Tbsp tomato paste

1 Tbsp Rubies in the rubble spicy tomato relish

2 tins chopped tomatoes

a handful of kale, roughly chopped

Dairy free yogurt

Fresh Parsley

Freshly toasted bread

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What does Covid-19 mean for Climate Change?

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Breakfast Potato Cakes

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Vegan Courgette Galette

22 Feb 2019

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Method:

In a medium sized bowl, whisk together the flour and salt. Place in the freezer for 15 minutes.

Remove from the freezer and add a tablespoon of the solid 135g coconut oil at a time, cutting the oil into the flour using cold fingertips or a pastry cutter until the mixtures resembles coarse meal with no large chunks.

Drizzle a tablespoon of the cold water over into the flour mixture and gently stir to combine. keep adding the water a tablespoon at a time, stirring after each addition until the dough starts to come together. You may need to add slightly more or less water.

Shape the dough into a disc and wrap with cling film. Place in the refrigerator to chill for about 15 minutes. Meanwhile, make the filling.

In a small bowl, whisk together the mayo, mustard and dried thyme.

In another bowl, toss the courgettes with some olive oil and season with plenty of salt and pepper.

Preheat the oven to 200°C/ 400°F/ Gas mark 6

Take the dough out of the fridge and roll out between two pieces of baking paper to about an 11-inch circle. Peel off the top piece of baking paper and trim off any extra bits of pastry sticking out to make a neat circle.

Spread the mayo mixture in a thin even layer over the centre of the pastry leaving roughly a 1-inch border around the edges of the pastry.

Arrange the courgette slices over the mayo mixture in overlapping rows.

Fold over the edges of the pastry.

Melt about ½ tablespoon of coconut oil in the microwave. Using a pastry brush, lightly brush the edge of the pastry with the melted coconut oil.

Bake for 30 mins or until the crust is golden and the courgettes are fully cooked.

Recipe by Lily Ghodrati (@LilyGbakes)

INGREDIENTS

200g plain flour

1/4 teaspoon salt

135g solid coconut oil + more for brushing

100ml cold water

2 tablespoons Rubies in the Rubble Aquafaba Mayo

1 tablespoon Wholegrain mustard

1 teaspoon dried thyme

1 – 2 courgettes, very thinly sliced

Olive oil

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3) Using a sieve, add all of your dry ingredients to your batter and whisk gently to combine. At this point, add your grated carrot, the zests of lime and orange ( and the juices), the candied fruit ,the crushed pecan and walnuts. Stir to combine

4) Add an equal amount of batter to the prepared cake tray ( filling around 3/4 of the tray wells). Pop in the oven for 20 minutes until when a skewer is inserted it comes out clean

While the cakes are cooling, make the icing

5) Start by adding the coconut cream into a bowl with the orange juice and mash with a fork until smooth and creamy, then add the cashew butter

6) Using a whisk, add your icing sugar in followed by the coconut milk and Aquafaba Mayo, stir until completely combined. Set in the fridge for 20 minutes before using.

7) When the cake has cooled completely, gently push it out the tin, and top with your coconut icing. Top with either a piece of orange zest or crushed walnuts.

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Add the cubed butter to the flour mixture and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs

In a small bowl, briefly whisk the egg yolks and water with a fork until combined. Start by sprinkling 3 tablespoons of the yolk mixture over the flour and butter mixture, then mix with a cutlery knife. Press a bit of the mixture between your hands, if it holds together, there’s no need to add more water. If it doesn’t, add more of the yolk mixture a bit at a time until it does. Knead the dough into a ball, flatten into a disc, wrap with clingfilm and refrigerate for 30 mins

Preheat the oven to 200°C and place a 23cm loose-bottomed fluted tart tin onto a baking tray. Put the pastry between 2 sheets of baking paper and using a rolling pin, roll out the pastry into a circle about 3-4mm thick. Peel off the top layer of baking paper and flip the pastry (paper side up) onto the tin. Gently peel off the baking paper and press the pastry into the tin with your fingers. Roll over the pastry with a rolling pin to get rid of the overhanging pastry

Prick all over the base of the pastry with a fork and place a scrunched piece of baking paper over the pastry. Fill it with baking beans or rice to weigh it down

Bake in the preheated oven for 20 minutes, remove the paper and weights, then return to the oven to bake for a further 5 minute

While the pastry is baking, prepare the filling

For the filling:

Spread the spicy tomato relish all over the base of the pastry in an even layer with the back of a spoon

Sprinkle the Mozzarella over the relish in an even layer

Scatter over the chopped nuts (if using)

Whisk together the eggs and cream until well combined. Stir in the cheddar cheese and basil, then season the mixture with salt and pepper

Spoon the egg mixture evenly over the pastry, leaving a little space at the top. Do not overfill, you may not need to use all of the mixture

Scatter over the peas and top with the halved tomatoes

Bake for 25-30 minutes, until the filling has set

Leave to cool slightly in the tin before cutting into slices and serving

Recipe by Lily Ghodrati (@LilyGbakes)

INGREDIENTS

250g plain flour

50g cheddar cheese

285ml double cream

2 eggs

A handful of fresh basil leaves, shredded

2 handfuls of fresh or frozen peas

About 14 cherry tomatoes, halved

30g grated parmesan

110g cold butter, diced

2 egg yolks

3 tablespoons cold water

135g Spicy tomato relish

55g shredded mozzarella

A handful of roasted mixed nuts, chopped (optional)

RUBIES TIP

Don't throw away any shortcrust off cuts - they can be used for mini quiches or even frozen and saved for later.

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INGREDIENTS

250g plain flour

50g cheddar cheese

285ml double cream

2 eggs

A handful of fresh basil leaves, shredded

2 handfuls of fresh or frozen peas

About 14 cherry tomatoes, halved

30g grated parmesan

110g cold butter, diced

2 egg yolks

3 tablespoons cold water

135g Spicy tomato relish

55g shredded mozzarella

A handful of roasted mixed nuts, chopped (optional)

RUBIES TIP

Don't throw away any shortcrust off cuts - they can be used for mini quiches or even frozen and saved for later.

What does Covid-19 mean for Climate Change?

What does Covid-19 mean for Climate Change?

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Jewel Salad

19 Nov 2018

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A delicious and warming winter salad with seasonal and salty kale balanced perfectly with the sweetness of butternut squash. Top it all off with dollops of our pink onion & chilli relish to give it a sticky sweet kick!

METHOD:

1) Turn on your oven to 160 degrees.

2) Line a tray in baking parchment, and add the diced butternut squash. Drizzle generously in olive oil and season with salt and pepper. Bake for 30 minutes.

4) Chop your Halloumi into cubes, and add to a small frying pan. Fry until slightly browned.

5) To make the dressing, simply add all of your ingredients together and whisk for 1 minute until slightly thickened.

6) To serve, add your ingredients and dressing together, and toss around until evenly coated. Teaspoon equal amounts of chutney randomly around the salad, and top with some more pomegranate seeds and redcurrants.

INGREDIENTS

200g Black Kale

1 Garlic Clove, grated

2 Tablespoons Sesame Oil

Salt & Pepper

1/2 butternut squash, diced

100g diced Halloumi

50g Walnuts

40g pomegranate seeds and redcurrants

8 teaspoons of Pink Onion & Chilli Chutney

3 Tablespoons Tahini

5 Tablespoons Maple Syrup

1 Teaspoon Balsamic Vinegar

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Recipe ideas from your Halloween pumpkins

26 Oct 2018

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Every Halloween, it’s estimated that we waste 18,000 tonnes of pumpkin in the UK. As lovers of good food we think this is crazy. It’s so fun carving up pumpkins but don't forget you have a wonderful vegetable that’s versatile in so many dishes…

Here’s some inspiration for pumpkin recipes (no soup in sight) collated by the Rubies Team:

Wash the leeks, then finely shred them and add them to the pan with a little of the coconut oil. Stir every couple of minutes.

While the leeks are cooking, cut the potatoes little pieces and put them into a large saucepan. Pour over boiling water and bring to a boil, then turn down the heat and simmer for 5 minutes.

Chop up your pumpkin pieces about the same size as the potatoes. Once the potatoes have had 5 minutes, add the pumpkin to the pan of boiling water for a final 3 minutes of cooking.

Add the potatoes and squash to the leek pan and fry.

Chop the herbs and add them to the reserved 3 tablespoons of leeks. Add the crème fraîche or yogurt, the juice of half a lemon, and some salt and pepper, and blend well, using a handheld blender.

Keep turning the hash in the pan until it’s all nicely golden. Now there are a couple of ways you can take it. Keep it like this—it’s delicious as it is. Or crumble a little cheese over and allow it to melt in. Then crack the eggs into the pan, pop a lid on top, and allow to cook for 3 to 5 minutes, until the whites are set but the yolks are still runny.

Serve the hash with the leek-and-herb dressing scattered over. Stir it through before you eat.

Beat 110g of butter, caster sugar and brown sugar with a mixer in a large bowl until light and fluffy. Add the eggs one at a time and stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the cupcake mixture into the prepared muffin cases.

Bake in the oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.

While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth. Beat in the icing sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, ice with the cream cheese icing.

What does Covid-19 mean for Climate Change?

What does Covid-19 mean for Climate Change?

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Fruits and vegetables you can re-grow from scraps

24 Oct 2018

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Food waste is an issue that starts at an industrial level but extends right down to our own kitchens. In this article, Nicky Roeber, online horticultural expert at Wyevale Garden Centres, shares five fruits and vegetables you can re-grow from scraps to help combat waste in your home.

One of the easiest ways of reducing the amount you throw away is by taking the scraps of fruits and vegetables you've already used and re-growing fresh produce from them. Below, I've listed five greens you can easily re-use to cultivate a delicious, new crop in your garden.

CELERY

Which part regrows? Base of stalk

Celery is an excellent source of essential vitamins and fibre. Whether you've made a celery soup, enjoyed it as part of a stir fry, or crunched on some celery sticks with hummus, your scraps are a great choice for re-growing in your veggie patch.

To re-grow: Salvage around 2 inches from the base of a celery bunch and store it in a bowl of water. Be sure to keep the top moist by spraying it daily and replace the water every other day until new roots emerge. At this point, you can re-plant in the soil, where your celery will take root and grow.

LETTUCE

Which part regrows? Base of stalk

The basis of almost any summer salad, lettuce is one of the most widely eaten leafy greens. Apart from being incredibly nutritious, delicious, and crispy, this veggie also has properties that help to promote regular sleep and control anxiety.

To re-grow: Take the base of a head of lettuce and place it in a bowl of water. Store the bowl in direct sunlight and replace the water every two days. Soon, you'll begin to see new leaves appearing, which you can use for your favourite side salad or sandwich. You won't see a new head of lettuce emerging, but these fresh new leaves are worth the extra effort.

ONIONS

What part regrows? Roots

Onions can add their unique flavour to a whole host of dishes in your kitchen, so it's well worth re-growing them and getting your money's worth! Not only are they flavoursome, but they provide your diet with essential vitamins, minerals, iron, and fibre.

To re-grow: Remove the bottom half-inch of the onion along with the roots, then leave it to dry for an hour or two. Next, find a sunny spot in your vegetable patch and plant the scraps, taking care to cover the top with soil. Keep the soil moist to the point where the bulb starts to re-grow, then the plant will begin to appear after a few days.

POTATOES

What part regrows? Skin

Whether you're mashing them, enjoying them with their jackets still on, or preparing some homemade chips, potatoes are one of the nation's favourite vegetables and a regular fixture of our diets. And, because we use them so often, it's an excellent idea to regrow potatoes in your garden.

To re-grow: Among your batch of potatoes, pick one out that has plenty of "eyes" (seeds) on it and remove about two inches of the peel. Leave the peel to dry overnight, then dig a four-inch deep hole in your garden, add some nutritious compost, and plant the peel "eyes-side-up". New roots should soon begin growing soon after.

STRAWBERRIES

What part regrows? Skin

Here in the UK, strawberries are a big summertime favourite for their juicy and sweet taste. Aside from being the perfect dessert fruit, they're also a healthy source of vitamins, minerals, and fibres. So, why not cut down on your summer food shop and re-grow your strawberries from scraps?

To re-grow: You know the pimpled appearance of a strawberry's skin? Those are actually the seeds you can use to grow another batch if you extract them. The easiest way to do this is with a cocktail stick or a pair of tweezers, or by removing the skin from each berry before you eat them. Plant these seeds in a container with soil and place it in a sunny spot, taking care to water regularly. You can then transplant the spouts that emerge when springtime rolls around.

Follow this advice and you will be able to cut down on food waste by putting those scraps to work in your garden. Not only will you be helping to save the planet, but you'll also save money on your grocery shop and be able to look forward to fresh, homegrown fruits and vegetables.

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Alicia’s Banana Chicken Curry

04 Jun 2018

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We know what you're thinking, banana in a curry? But trust us, it works. This recipe was created by our very own Director, Alicia Lawson. It's creamy, its delicious and the subtle banana flavour just gives it that natural sweetness for a Caribbean twist.

METHOD

1. Heat the vegetable oil in a large pan. Add the garlic and onion. Cook for 30 seconds.2. Add the ginger, chilli and chicken and cook for 2-3 minutes before adding the curry powder and banana ketchup, stirring slowly.3. Add the stock. Bring to the boil, then reduce heat and simmer, partially covered for 30 minutes. Add more stock or water, if necessary and a tablespoon of coconut milk for added flavour and creaminess.4. If you think the mixture needs thickening, add 1 tbsp cornflour and 1tbsp cold water. Taste and add salt and pepper to your liking.5. Meanwhile, add the rice to simmering water and leave to cook for 30 minutes.6. Serve with plain yogurt, coriander and chilli. You might also choose to add toasted almond flakes.

INGREDIENTS

500g sliced chicken breast

2 large garlic cloves, crushed

1 large onion, chopped

1 tbsp grated fresh ginger

1 tbsp banana ketchup

1 small chilli, chopped

1 tsp mild curry powder

400ml chicken or vegetable stock

1 tbsp coconut milk

300g long grain rice

4 tbsp plain yoghurt

Coriander, chopped

Chilli, sliced

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Pink Onion and Chilli Quiche

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METHOD:

3) Dollop a spoonful of Pink Onion and Chilli Relish into the baking tin. Sprinkle over the thyme.

4) Beat the eggs with the cream and mustard and season salt and pepper. Pour into the pastry case.

5) Place the tin with mixture into the oven and cook for 35-40 mins, or until the filling is set and a light golden colour. Remove from the oven and slide the tins onto a wire rack. Leave the quiches to cool in the tins for a few minutes, then remove them from the tins.

6) Add a dollop of Pink Onion and Chilli Relish on top.

6) Serve the quiches warm or leave them to cool on the wire racks and serve at room temperature.

INGREDIENTS

1 x Pack of shortcrust pastry

30g butter to grease the tin

1 level tbsp freshly chopped thyme

2 medium eggs

170ml carton double cream

1 tbsp Dijon mustard

Salt and black pepper

RUBIES TIP

Don't throw away any short-crust off cuts - they can be used for mini quiches or even frozen and saved for later.

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INGREDIENTS

1 x Pack of shortcrust pastry

30g butter to grease the tin

1 level tbsp freshly chopped thyme

2 medium eggs

170ml carton double cream

1 tbsp Dijon mustard

Salt and black pepper

RUBIES TIP

Don't throw away any short-crust off cuts - they can be used for mini quiches or even frozen and saved for later.

What does Covid-19 mean for Climate Change?

What does Covid-19 mean for Climate Change?

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Breakfast Potato Cakes

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How to throw a Green Picnic

07 Jun 2018

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Strangely enough, throwing a sustainable picnic, ain’t no picnic. Come to think of it, it's not even a walk in the park... Thinking green often goes out the window in a mad dash to catch some elusive British sunshine. That’s why, to coincide with National Picnic week, we’ve done the pre-planning for you to make sure you can enjoy eating outdoors whilst still being your earth-friendly self.

1) CHOOSE REUSABLE

First things first, a no-brainer: plastic is a picnic party-pooper. Plastic bags, cutlery and plates are definitely not invited to this alfresco affair. But fear not, this does not mean you will have to haul heavy ceramics or fistfuls of silverware from your home. There are plenty of good eco-friendly options out there from companies like A Slice Of Green and investing in a few reusable containers and bamboo cutlery will make sure plastic doesn't p*** on your picnic parade this summer.

Instead of bringing along single use plastic bottles (*boo hiss!*), we suggest investing in a reusable bottle from Chilly's. They also do food tins too!

Cling film is a really tricky customer as its convenience is undermined by it non-eco credentials. As an alternative, why not get your hands on these amazing sandwich wraps made of beeswax from Beeswax Wraps, which are not only reusable, but add a pop of colour to your picnic.

Two things are inevitable with picnics: firstly, ants and secondly, mess. With that in mind, we recommend stocking up on kitchen roll from these guys who make forest friendly paper towels, made with a blend of bamboo & sugarcane. Oh, and they also donate 50% of our profits to help build toilets for those in need. So, win win really.

2) PICNIC BASKETS AND BLANKETS

Investing in a picnic basket is a no brainer. Practical, reusable and far more grammable than a shabby Tesco bag. Plus, you’ll find a lot baskets come equipped with the requisite glasses, cutlery & plates. Prices range from £10 to over £300, so you can go for budget or bells & whistles.

For all your picnic rug needs, look no further than Atlantic Blankets - their cosy picnic rugs are made from recycled yarns in beautiful coastal colours, such as blue and sea green.

3) FOOD & DRINK

Although it's tempting, try to avoid buying those pre-prepared picnic items wrapped in unnecessary plastic packaging. We're big fans of BOL who make delicious vegan and vegetarian meals served in little reusable and recyclable pots. Our faves have to be their Mediterranean and Mexican Salad Jars.

For drinkies, we love what the guys at The Uncommon are doing with their British-grown, eco-friendly, sustainable wine....in a can! For the beer fans among you, our fellow food-waste warriors at Toast ale are a great option with their beer brewed from surplus bread.

And of course, no picnic is complete without dips. It may as well be called a dipnic or a picdip. For this, we highly recommend the delicious hummus from Chic P, made from imperfect veggies. Their Beetroot, horseradish & sage is basically a dream come true.

Last but not least, nothing pimps a picnic more than a killer range of condiments. So bring along a selection of Rubies jars and everyone will want to be your best friend. Until Sunday if you enter "PICNIC WEEK" at check out, you'll receive 20% off your basket.

4) THE CLEAR UP

Without all that rubbish to deal with, clearing up the aftermath should be relatively easy. Box up any leftovers fortomorrow’slunch or dinner and freeze anything you don’t think you’ll use in the next few days. Wash out your reusable containers for another time. Shake out your rug and head home, smug in the knowledge that you have enjoyed Britain’s most patriotic summertime activity, in the most eco-friendly way possible.

Enter "PICNIC WEEK" at checkout to redeem 20% off our range.

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Parmesan Rinds, Potato Skins and Bread - how NOT to waste them!

08 Jun 2018

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PARMESAN RINDS

When you get to the end of a chunk of Parmesan, save the rind and freeze it. Every time you make a soup, pasta sauce or stew, drop one of your rinds into it when you add the cooking liquid. Leave it to cook and it will subtly infuse whatever you’re making with a savoury, umami flavour – giving guts to whatever you’re making. Pull it out and discard it before serving.

POTATO SKIN CRISPS

If you are peeling potatoes for mash, wash the potatoes before peeling then put the peelings onto a metal tray with a drizzle of rapeseed oil and a sprinkle of sea salt and smoked paprika. Toss so that the peelings are covered then spread out into a single layer.

Bake in a 200°c (180°C fan) oven for 15 minutes or until the peelings are crisp. It helps to move them around once half way through cooking. Drizzle some Rubies in the Rubble chipotle mayonnaiseover them and tuck in.

HOW TO AVOID WASTING BREAD

If you ever have any leftover sliced bread, pop it in the freezer so that you always have some to toast from frozen. You can also make sandwiches for packed lunches with still-frozen bread. That way the bread defrosts over the morning, keeping the fillings cool and stopping the bread from being stale by lunchtime.

If you have any ends of loaves left – the funny bits of crusts that aren’t big enough for a sandwich; the slightly too stale ends of a baguette; even leftover bits of naan from a takeaway – rip them into chunks and put them in a bag in the freezer. Once the bag is getting full, pull the pieces out to defrost then whizz them in the food processor. The resulting crumbs can be re-frozen and used from frozen in all sorts of dishes such as the pangrattato and chicken fingers that follow.

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End of the week fridge-clearing stew

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Serves 4Prep time: 15-20 minutesCooking time: 50-70 minutes

The mindset of making something out of nothing is so useful, especially on the day you feel like you must go food shopping but can’t summon the mental strength or budget. Get into this habit and you can add an extra day or two to the length of time between supermarket trips. Just think of the money and time you’ll save over the year.

The recipe below is something I make a version of at the end of the week to empty the fridge. It makes plenty and can easily be doubled so you can make extra to freeze or to eat the next day for lunch. This is more of a habit or a formula than a recipe, so once you get into it, you’ll find yourself instinctively knowing what to throw in to make a delicious, frugal stew.

Use your cooking time to practice your chopping and flavour and texture balancing. Make sure you have different textures and flavours going on and each mouthful will taste good. Think about what goes well with the softness of the hot veggie stew - topping it with an egg or a spoon of yoghurt adds creaminess. Adding the tail end of a bag of salad or wilted fresh herbs adds freshness. Crumbling a couple of crackers over at the end adds crunch transforming the dish into something balanced and satisfying. As for flavour balancing, the stew has acid from the vinegar, the sweetness of the cooked vegetables, the savouriness of the cheese, and the saltiness of the salt and cheese.

To make enough for 4 people follow this recipe but please, please, please use this only as guide. Use whatever you have to substitute as long as you roughly follow my directions. I’m giving measurements as an indication but you should be driven instead by what you have to use and what your taste buds tell you

INGREDIENTS:

Vegetables:

1 tablespoon olive or rapeseed oil

an onion, chopped into a small dice

1 bulb of fennel, chopped into a small dice

4 carrots, scrubbed but unpeeled and chopped into a small dice

1 red pepper, chopped into a small dice

3 courgettes, unpeeled and chopped into a small dice

a handful of whole baby tomatoes

4 cloves garlic, peeled and sliced

Flavour boosters:

2 tablespoons chutney such as Rubies in the Rubble - Spicy tomato relish

a teaspoon of fennel seeds

a Parmesan rind

a half teaspoon of smoked paprika

a couple of tablespoons of grated Parmesan or crumbled Feta

a tablespoon of red wine vinegar

salt and pepper

To serve:

4 eggs or 4 dessert spoons of yoghurt or soft cheese

a couple of handfuls of chopped rocket, basil, parsley or coriander use the stalks and leaves

2 seeded spelt crackers or toasted breadcrumbs

METHOD:

Heat a large heavy pan on a medium heat, and add a tablespoon of oil. Chop the onion followed by the fennel, carrot, pepper and courgette, adding each one to the pan as it is chopped. The vegetables that take longest to cook are chopped and added first.

Once all the vegetables are all chopped and in the pan, add the baby tomatoes and cook them slowly while you go off and do other things. Stir every 5 minutes or so until the vegetables are starting to turn golden. This will take anything from 20-30 minutes depending on the size of your pan and the heat.

Add the sliced garlic, chutney, fennel seeds, smoked paprika and a half teaspoon each of salt and pepper and stir. Then enough water so that the vegetables are two-thirds covered before throwing in a Parmesan rind. Stir and bring to a simmer. At this point you could stir in some canned beans.

Gently simmer with a lid on for 30-40 minutes on a low heat, stirring every 10 minutes and adding more water if it is sticking. This is another part of the process where you can go off and do something else. The lower the heat, the longer it can cook without sticking. Alternatively you can cook the stew in the oven at 150°c (130°C fan) without needing to keep stirring it.

Once the vegetables are tender, take the lid off and cook until the liquid has reduced to a stew texture. Stir through the grated cheese, if using. Season gradually with salt, pepper and vinegar, tasting and adjusting until you are happy that it is balanced. At this stage you can set it aside with a lid on until you are ready to eat. I like it to be warm rather than hot.

To serve, fry or poach your eggs or use a spoonful of soft cheese or yoghurt for creaminess instead. Toast breadcrumbs or nuts or blitz crackers in a food processor. Stir any chopped fresh herbs or salad greens into the stew at the last-minute then top the stew with the eggs and crumbs on top.

Leftovers can be frozen. Or will sit in the fridge for 3-4 days. Leftovers make a great lunch, stuffed into pitta bread with some crumbled feta.

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Pangrattato

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SERVES 4

Method:

Heat the oil in a frying pan on a medium heat along with the squished, unpeeled garlic, a pinch of chilli flakes and the stem of rosemary.

Cook for a minute or two to flavour the oil. After a minute, add the breadcrumbs and stir to combine. Continue to cook on a medium-high heat for around 5 minutes, stirring every minute or so until it smells toasty and garlicy and rustles dryly when you shake it.

Take off the heat and add salt and pepper to taste.

How to avoid wasting bread:

Gemma says:

"I always freeze my sliced bread then I grab it from the freezer to toast from frozen. I also make sandwiches for packed lunches with still-frozen bread. That way the bread defrosts over the morning, keeping the fillings cool and stopping the bread from being stale by lunchtime....

If you have any ends of loaves left – the funny bits of crusts that aren’t big enough for a sandwich; the slightly too stale ends of a baguette; even leftover bits of naan from a takeaway – rip them into chunks and put them in a bag in the freezer. Once the bag is getting full, pull the pieces out to defrost then whizz them in the food processor. The resulting crumbs can be re-frozen and used from frozen in all sorts of dishes such as the pangratto and chicken fingers that follow.

Adding crunch makes an otherwise soft meal taste more balanced and enticing. This pangratto is one of my favourite uses for breadcrumbs. I use it to top pasta with a toasty crunch instead of Parmesan. It is delicious scattered over broccoli or cauliflower cheese, over a meat or bean stew, risotto or over baked fish. Give a child a plate of greens with this sprinkled over and you are much less likely to have drama."

INGREDIENTS

2 tablespoons olive or rapeseed oil

2 cloves garlic, unpeeled but squashed with a knife

2 handfuls breadcrumbs, you can use them straight from the freezer

1 stem of rosemary

Sea salt, freshly ground black pepper, red chilli flakes to taste

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Breakfast Potato Cakes

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This recipe was created by Gemma Wade, chef and founder of 'You Say Tomato', which runs cooking classes for busy working parents. With two young children of her own, Gemma has experienced first hand the struggle of getting a healthy meal on the table whilst juggling a million other things. Over the years, she's picked up lots of tips and tricks to make delicious food with a realistic level of effort. She says,'I’m a big believer in the power of menu planning and the importance of one family, one meal, which reduces stress as well as saving money and avoiding waste.”

By making your own chicken fingers you can be sure there are no strange ingredients. These always go down a treat with adults and children and can be cooked in batches to work with people eating at different times.

Making fingers from chicken means a little meat goes a long way. You can stretch two chicken breasts to feed 4-5 people by cooking them in this way.

Traditionally people use egg and flour to stick breadcrumbs to chicken but mayonnaise works just as well and adds extra flavour. Use the Rubies in the Rubble chipotle mayo if you like spice or the regular aquafaba mayo if you need things to be more gentle. Because this mayo is vegan, it is perfect for anyone with an egg allergy.

Leftover chicken fingers are delicious on a sandwich or in a salad the following day.

METHOD:

Put the breadcrumbs and grated Parmesan into a shallow bowl and stir together.

Put the mayonnaise, zest of the lemon and around a quarter teaspoon of black pepper into a second bowl (big enough to hold the chicken later) and mix.

Cut each chicken breast in half with your knife parallel to the board so that you get 4 thin chicken fillets. Cut each of these pieces across the shortest width into fingers around the thickness of an adult thumb. You’ll be left with around 16 fingers of chicken.

Drop the chicken into the mayonnaise mixture and stir to coat.

Heat the oil in a large non-stick frying pan on a medium high heat.

Use tongs or your fingers to pick up each finger of mayo-coated chicken and drop it into the crumb mixture. Use your other hand to cover the chicken with crumbs then drop each piece into the hot pan as it is coated, You should hear a sizzle, if not, turn the heat up. Continue until the pan is full but not crowded - you may need to cook the chicken pieces in two batches depending on the size of your pan. Tip any remaining crumbs into the pan to fry alongside the chicken.

Cook for about 4 minutes without moving the pieces. The chicken should start to look opaque up the side. Then use two forks to gently turn all the pieces to cook for 4 minutes on the second side. Test for doneness by chopping one of the biggest pieces in half.

Squeeze the lemon over the cooked fingers and sprinkle them with sea salt flakes right before serving. We love them dunked in chipotle mayonnaise or ketchup.

Serve the chicken fingers with…

12-16 small potatoes

400g baby tomatoes

230g Tenderstem or purple sprouting broccoli, cut the stems in half lengthways to speed up the cooking time.

Pre-heat the oven to 200°c (180°C fan)

Pierce the potatoes with a knife and then microwave for 5-6 minutes until they are soft and almost cooked through. Then use a sharp knife to cut slices every 5mm along the potatoes, stopping when the knife gets three quarters of the way through the potato.

Put the tomatoes into one end of an oven-proof dish and put the potatoes into the other end, cut side up. Drizzle the potatoes and tomatoes with a tablespoon of oil and a scatter of salt and pepper. Cook for 15-20 minutes.10 minutes before the end of the coking time. Toss the broccoli into the dish to roast along with the potatoes and tomatoes. Finish with a sprinkle of red wine vinegar.

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British Sandwich Week: 9 creative ways to use Rubies in a sandwich

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We have recently celebrated the spectacular annual event that is British Sandwich Week.

This event provides a chance to take a step back and reflect on possibly the most iconic British culinary invention, the humble sandwich.

From baps to baguettes, 12 billion sandwiches are eaten every year in the UK. Most are made at home but nationally we spend £7.5bn annually on shop bought sarnies. Now, that’s a lot of bread and butter.

To celebrate British Sandwich Week this year, we asked some of our favourite shops that stock the Rubies range to share with us some of their brilliant creations. And of course, all of them featured a Rubies condiment for that extra special touch.

The ultimate food waste warrior- this is made using wonky veg from Oddbox.

Born in London, Oddbox rescues the curvy courgettes, petite pears and bi-colour peppers from local growers and delivers them straight to your door - and because it’s not ‘perfect’ you get it 30% cheaper.

Between two layers of this warm focaccia, there’s one imperfect aubergine, courgette, red onion, spinach and two tomatoes that would otherwise be thrown away due to strict supermarket standards. We drizzled them in olive oil to be roasted and served them with a basil, yogurt and Rubies Aquafaba Mayo dressing.

Located in Fulham, Rude Health are passionate about nutrient-dense, natural food that tastes good and does your body good. Their menu is full of local and seasonal produce as well as their homemade sprouted, cultured and fermented foods. You won’t find anything artificial or refined in the Rude Health Café.

Eat First was started by Head Chef, Benn Hodges, with the mission to create the world's finest ready meals. The gourmet meals cooked by my Great Taste award-winning chefs are healthy, small-batch and sustainable, with absolutely nothing artificial.

Looking for the latest grilled cheese sandwich sensation? You’re in luck – this melty miracle from Deeney’s is the toast of the town. Ranked by Time Out as one of London’s best grilled cheese sandwiches, this one is a winner with a dollop of Spicy Tom.

Ever heard of Vegetarian Haggis? Neither had we until we found Deeney’s. An alternative take on the Macbeth Classic, this one caters for those that aren’t immediately swayed by the Scottish Sheep bits (we don’t blame you).

Piper's Farm is a family-owned farm located in the rolling hills of Devon. With their hearts firmly in sustainability, Piper's believe in working in harmony with the natural landscape and small-scale mixed farming. For more information, visit their website, but you can be sure that any produce from Piper's is the most sustainable kind around.

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MINTY PEA AND SALMON FISHCAKES

10 May 2018

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This simple, yet delicious fishcake recipe is perfect for a comforting mid-week dinner. By purposely excluding the traditional binding ingredient (potatoes) it’s a time-saver, too. But fear not, petits pois do just the trick!

Method:

Put a pan of water on to boil and add salt. Once boiling, blanch the petits pois for 20 seconds. Drain and run under cold water.

Blend the petits pois with the rest of the ingredients for the fishcakes. Using hands or a wooden spoon, shape the mixture into 8 individual patties.

Make up three separate bowls of flour, eggs and breadcrumbs. Dip each patty into each bowl in turn. Place in the fridge for 15 minutes to help bind.

Pre heat the oven to 180°C. Then, heat the olive oil in a large frying pan over a medium heat. Fry the fishcakes for 2-3 minutes each side until golden brown. Remove fishcakes from pan and place in the oven for 6-7 minutes to finish the cooking process.

While the fishcakes are in the oven, prepare the sauce by heating up crème fraîche, lemon zest and juice with London Piccalilli in a pan on low heat.

Remove the fishcakes from the oven and serve on a bed of rocket with a drizzle of sauce on top.

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Interview with 'The Queen of Green' AKA Hanna Pumfrey

08 May 2018

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Hanna is a sustainability blogger turned eco-entrepreneur. Her blog, Flor and Cesta,is the ultimate guide to becoming a sustainable city dweller without the need for radical lifestyle change. Hanna uses this space to question big brands' 'sustainable' practices, to inform us of the latest smart city initiatives and simple ways that we can make a difference to our environment. Hanna also created a series of 'Responsible Recipes' in collaboration with Rubies in the Rubble to prove that cooking doesn't have to be difficult, expensive, or require complicated ingredients.

More recently, Hanna has launched Acala - an online store of natural, organic and vegan health and beauty products from leading brands. All responsibly packaged; refills, plastic free and zero waste packaging.

Hanna very kindly agreed to be interviewed by Rubies. This is what we found out...

Tell us a bit about yourself and what motivated you to start Flor and Cesta?

Growing up with a mother who ran her own gardening business and always being surrounded by germinating plants (literally, every surface was covered with them near springtime!) I have always taken an interest in ‘growing your own’, eating local and being self-sustaining in the sense of food. We were also always taught to use reusable water bottles and to pick the non-plastic option wherever possible, so I think minimal waste and plastic free living is something that was ingrained in me from an early age.

It wasn’t until much more recently though that I started to become aware of environmental issues on a wider scale. The turning point for me came though after a few years working in the city; I would watch the rubbish bins in my office fill up every day with paper cups and lunch bag wrappers as we all rushed blindly from meeting to meeting, completely unconscious to the amount of waste we were contributing to landfill daily. I thought “there must be a better way to do this!”

It was then that I decided to start Flor + Cesta. For me it is a public commitment to living a sustainable lifestyle and a way to engage others in important topics whilst showing that living sustainably is fun! The goal of the site is to arm readers with all the know how to make easy and informed changes every day that fit within their lifestyles.

What does sustainability mean to you? Any tips for people looking to live more sustainably?

To me sustainability is all about living in equilibrium with the earth. Too often as humans we think about what is good for us but not about the impact it has on our environment. We cannot only satisfy our own needs but that there is also the need to adjust to the needs of others and nature. It involves being in tune with your surroundings.

Making the change to living more sustainably can seem overwhelming with the current options we have available. And we’re all super busy right! It’s all a journey and perfectionism is impossible. These would be the key things I would say to people. When I first started trying to live more consciously I felt paralysed to the point of thinking I could probably never leave the house again! It is overwhelming and you’re not going to crack it all at once. I would suggest breaking it down into chunks and focusing on the small achievements that lead to a better bigger picture. An easy start that means everyone can get through a day zero waste is to buy a reusable cup, a reusable water bottle, a lunchbox and take their lunch into work with their own cutlery. And if you think you haven’t got time to make your lunch- bulk cooking my friends. Cook in bulk and freeze it, it means you always have something ready in the freezer.

You’ve gone from sustainable blogger to eco-entrepreneur. Tell us a bit more about Acala and your inspiration for starting the business

I had a huge “a-ha” moment a little while ago whilst, of all the glamorous activities, I was taking out the rubbish. As I tipped it into the chute I realised that 90% of the waste was from bathroom items. I started thinking, “If that’s just one week, how much rubbish am I creating in a year?!”

I quickly realised that the environmental and health benefits of these natural and organic products can often be outweighed by the amount of plastic packaging committed to landfill. While it may seem like a simple thought, it was a big wake-up call that led me to expand my definition of sustainability and what it really means to consume in a way that is beneficial for your body and the planet.

In the beauty industry, fancy packaging is a sign of product success. A colossal 120 billion units of packaging are produced every year by the global cosmetics industry. The cardboard that envelops perfumes, serums and moisturisers contributes to the loss of 18 million acres of forest each year. If this level of consumption continues, by 2050 there will be 12 billion tonnes of plastic in landfills, the equivalent to 35,000 Empire State Buildings.

In my experience, though, finding alternatives is hard; with our busy work and personal lives, few of us have the time to hunt around for eco-options. So, I decided to make it simple for people. Acala is an online store offering an extensive range of natural, organic and vegan health and beauty products from leading brands. Think eco-friendly Boots and you’re on the right lines.

The store will stock everything from skincare, suncare, dental and personal hygiene products to refillable cosmetics and travel items. All Acala products are responsibly packaged, and I will be offering customers refills and plastic free packaging options on the majority of products. Where plastic is necessary it will always be biodegradable or 100% recyclable.

What's the power of people making small changes to their lifestyle like buying eco-friendly skincare ranges?

We are seeing a shift in consumerism as shoppers become increasingly health-conscious and environmentally aware. As this growing tide of consumers prepared to use their shopping basket to make a point increases, brands are increasingly having to actively change and speak out about their supply chains and environmental policies. Consumer power is really strong at the moment, so choosing to turn away from and call out brands using unnecessary chemicals and packaging can have a huge effect.

Some skincare brands are already starting to make changes. For example, as a direct result of customer feedback, REN skincare have pledged to become a zero waste business (all packaging, operations and supply chain) by 2021. This is really exciting news!

What would you say are the most up and coming ethical cosmetic brands to look out for?

As mentioned, definitely REN, they are doing some amazing things. I also love BYBI, founded by Elsie and Dominika Rutterford of Clean Beauty Co. Their brand not only beautifully natural, the girls have really thought about everything in their supply chains and packaging. If you’re looking for natural, refillable cosmetics I’d recommend Zao. The only refillable cosmetics brand in the UK, we are stocking them on Acala. There are also some amazing, super brands out there creating some beautiful natural products in biodegradable packaging such as Kutis Skincare from Wales. Their natural deodorants in biodegradable cardboard tubes are a top seller on Acala.

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What does a plastic free week look like?

20 Apr 2018

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Clare is a physio living in London and she started 2018 with the resolution of giving up plastic. With Earth Week being on Sunday, Rubies and the Rubble have asked a few questions about how it's going.

Why did you decide to give up plastic this year?

It was actually last November that I had the idea. I had given up take away coffees in the run up to Christmas as I was trying to save a little bit and had been on a mega holiday. It coincided with cosy nights in, and watching Blue Planet 2. I was so shocked by the plastic problem that I thought, what else could I do? I felt I could give it up entirely. I drove back to London on January 1st with my KeepCup for the service station coffee and went from there.

2. What does a plastic free week look like?

It isn't incredibly different from before except I have to be more organised. There is a bit more advance planning and looking in the calendar to see what is coming up as you just can't pop out to the shops for a lot of things! If I have a quiet weekend its the best time to go to a shop and fill up the cupboards and freezer for the week ahead. A lot more of my time is for making packed lunches - either in the morning or in the evening. I actually love exploring London, and often head off with my empty bags to different areas of London to check out a market or a shops i've read about that are great for bulk food. I love sports and getting outdoors most days in some shape or form, which luckily is not affected by plastic as long as i have my water bottle!

3. How have you altered your buying patterns?

As I love shopping, not using plastic has stopped me heading into shops as often and making spontaneous purchases - I used to pop out for supper and come back with a candle and a new mug that caught my eye. Usually, I go to one street for my main shopping, it's about 20 mins walk away (a good work out with all my glass reusable containers), there's a butcher, a fish monger, a vegetable shop, and an amazing bulk food shop. I have found places that refill by looking on line - things from hair products to home cleaning products and even wine! It does push me into buying fresh and organic ‘unpackaged’ foods which are sometime more expensive but I do think the quality is better. Surprisingly, I have saved money since giving up plastic, I think because I buy what I need and waste less.

4. What has been difficult?

I have learnt it is better to say 'no, dont worry, ill sort buying supper/ my coffee etc' than other people buying things which are plastic covered. I've arrived 5 mins late to meet a friend and been given a take away coffee in single use cup or been given a present which is a plastic packaging. It is hard to say to someone "I'm serious, please don't buy me anything' without being misunderstood. The mantra used by a lot of zero wasters (which i am not) is to reduce, re-use, recycle, which I try and stick to but which is hard if you really need something then and there, which isn't applicable! I had a blocked drain and there was literally nothing bar learning to plumb myself to use, the chemicals to unblock it were in plastic packaging and i had to buy this and then recycle the plastic but it felt like a failure!

5. What have other people thought about it?

In general people think its great. A lot of friends and family come to me with a change they've made to their day to day routine - be it a reusable coffee cup, or switching from plastic bags to a rucksack. I think one of my colleague thinks I am a diva, she had to bake a cake for my birthday instead of buying a Colin the Caterpillar (because of the packaging). I write about going plastic free on Medium as a way of documenting my year but it’s got a little bit more info about my experience on there (CB Plastic Free).

6. How and why would you recommend it to other people?

I have felt so many positive changes since deciding not to use plastic. A lot of it is to with the buzz you get from leading a life with more purpose behind even a small decision like what to have for supper. I am learning new skills in the garden, in the kitchen, I'm making my own cosmetics and creams and also other alternatives for day to day products. I feel I'm a more considerate consumer, as I care not just about plastic, but where the food comes from, the quality of the product and the ethos of the brand. I would say going plastic free has made me happier, healthier, has pushed me into my community and made me more resourceful and skillful.

7. What are your top tips for anyone looking to go plastic-free ?

I'll just write a list….

Always have a carrier bag in your bag - in case you pop to the shops.

Always take a water bottle with you - buy a durable one if possible.

Add apps - like Refill London to your phone's that if you need to refill water bottle you can locate a cafe or shop that is happy to do this (no feeling awkward for not buying anything!)

Look online for how to make cosmetics and beauty products - so much fun and avoids all the harsh chemicals

Remember to say no to straws - if in a pub and ordering a cocktail. if you need one, buy an aluminium reusable straw. Have a look online

With rubbish - make sure you're recycling everything that can go in the recycling bin.

Collect things for the compost - i don't have my own compost (yet) but I collect what I can and store in the freezer in a bowl to stop it smelling. I know lots of gardeners who are happy to take this and put on theirs!

Get inspiration from Zero Wasters -Bea Johnson is fascinating mum to follow who has a zero waste household for years, Lauren Springer, a New Yorker who has all her rubbish from the past 4 years in a small jar. they have great ideas for you to follow!

Look up markets and places to shop on line and go and explore!! i cant think of anything i have struggled not having in 4 months. with a bit of planning you can find most things plastic free or a pretty good alternative.

For thetacos:4 x small flour tortillas4 x eggsRubies in the rubble, tomato spicy relishFeta (sprinkled)Cherry tomatoes (quartered)SpinachChili (finely sliced)2 x avocadosSeeds selection (flax, sunflower, sesame, pumpkin seeds were in my mix)Pea tops (I used pea tops as this is what I had in the fridge, but coriander would be great!!)

METHOD:

Start by making the frijoles refritos, as this takes a little while.

Pour a glug of olive oil into a large frying pan, add the chopped shallots and chopped garlic, soften for a couple of minutes.

Add the cayenne and paprika cook for a further minute or so then add the tin of rinsed kidney beans, and chopped fresh tomatoes and stir well

Add the tomato paste and enough water to just cover the beans, season with salt and pepper and turn the heat right down let this simmer for approx. 1 hour/ 1.5 hours until the beans turn mushy (if the mixture starts to stick to the pan or look too dry add a little more water during the cooking time).

When the beans are almost done, wrap the tortilla’s in silver foil and place in a preheated oven just to warm up for a few minutes.

While the tortillas are warming, you can poach your eggs.

Boil the kettle and add to a saucepan, carefully drop the eggs in the water – cook to your preference.

Next add a layer of spinach, then spoon on some of the Frijoles refritos, next carefully remove the eggs from the water (using a slotted spoon to make sure there is no excess water), and add to the taco, place the chopped cherry tomatoes, a ¼ of an avocado – and sprinkle with seeds on there as well/

To finish off, sprinkle feta, chili, a crack of black pepper and the pea tops over the whole thing.

Method:

Steam the pumpkin until tender then mash or use blender to blitz to a smooth puree. Set aside to cool

Combine flour, pinch of salt, nutmeg and baking powder in a mixing bowl. Make a well in the centre and slowly beat in oil and milk. Whisk until all lumps have gone.

Stir in the pumpkin and then add the sweetcorn and spring onion if using. Season to taste with salt and pepper and set aside.

Whisk together the mayo, olive oil, lemon juice and salt and pepper to taste

Heat a little oil in a frying pan and drop dessert spoonfuls of the batter (x2 if making this for a main) and cook for a couple of minutes. Once golden underneath, flip and fry for approx a further 30 seconds until cooked through.

Serve each fritter with a spoonful of the mayo mix, the spare corn and some black pepper

If serving as a main, we recommend a tossed kale and paprika salad to accompany.

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Vegan Pizza with Chipotle

09 Feb 2018

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HAPPY NATIONAL PIZZA DAY EVERYONE! 🍕To celebrate, we’ve teamed up with the lovely Hanna from Flor and Cesta, who has created this delicious vegan pizza with a smoky chipotle twist. This recipe is part of a Hanna's series of ‘Responsible Recipes’ aimed to inspire you to make more responsible choices when it comes to food and eat more seasonally and locally. There's just one rule for this pizza - crusts must be dunked in Aquafaba Mayo!

Makes: 2 portions

Preparation time: 15 mins

Cooking time: 10-15 mins

Ingredients:

1/2 sweet potato, peeled and either sliced or cut into 1.5cm cubes

0.5 tablespoons olive oil

1/2 teaspoon chilli flakes

300g of prepared, whole-wheat pizza dough

1 bunch curly kale, stemmed and torn into bite-size pieces

32 cup vegan moxarella. A great recipehereif you want to make your own or buy it ready made if you're looking for a quick and easy option

2 tablespoons shredded vegan Parmesan (optional)

2 tablespoon crushed walnuts

2 medium cloves garlic, finely chopped

Organic tomato puree

1/2 tin organic chopped tomatoes

1 tablespoon Rubies in the Ruble Chipotle ketchup

Method:

Pre-heat oven to 220C

Boil the potato in water until tender. Remove from heat, drain and let cool 5 minutes.

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Don't be a Tosser this Pancake Day!

31 Jan 2018

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This Pancake Day, celebrate sustainability and fight food waste with The Thoughtful Pancake, a limited edition pancake that you can dig into at London's premium pancake destination,Where The Pancakes Are, a.k.a home to all things fluffy and delicious.

The American is the restaurant's favourite dish, a maple-syrup drenched stack of pancakes, adorned with streaky bacon and blueberries. Adding some Rubies sauce on top gives it a delicious sweet/savoury twist. It's the kind of combo that dreams are made of, the kind that keeps you up at night wanting more, the kind that no other pancake can ever live up to. In short, it will blow your mind.

WHY A PANCAKE PARTNERSHIP?

This sustainable stack was inspired by the resourceful origins of Shrove Tuesday. Nowadays, Pancake day is more often than not seen as an excuse to scoff as many crepes as possible. But traditionally, Shrove Tuesday was a chance to use up all the perishable items that wouldn't last the full 40 days of Lent, such as eggs, butter and milk. In other words, the feast before the fast. So really, it's about making the most of what you have, being resourceful and reducing food waste! Needless to say, we’re big fans.

And The Thoughtful Pancake has some pretty solid sustainability stats - each bottle of banana ketchup saves 2 over-ripe bananas, whilst the BBQ blueberry contains 260 blueberries that would otherwise go to waste.

So in true Shrove Tuesday spirit, let’s stick two fork prongs up at food waste and tuck into some pancakes!

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What is Aquafaba?

08 Jan 2018

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When we first heard of aquafaba, we thought it sounded like a water-wielding superhero or a some kind of suspect processed food from the 80s. But it turns out that despite its fancy name, aquafaba is an altogether more humble thing.

For the uninitiated, aquafaba (the Latin for bean-water!) is something of a revelation. Simply put, it’s the protein-rich water left over from cooking chickpeas which most of us wouldn’t think to reuse. The clever thing about this liquid is that it mimics the thickening effect of egg whites, so it can be used to replace eggs for those who are allergic or vegan.

Come to think of it, the way it imitates eggs is kind of like a super-power. Just,like, a really niche one…

How do Rubies use it?

Aquafaba can be used in a whole host of delicious recipes and is most commonly used in baking (watch this space for some aquafaba recipes we are busy concocting). But when we found out about aquafaba, our minds immediately dreamt of mountains of glistening mayonnaise. In our bid for world condiment domination, our lack of mayonnaise offering has, until now, been a conspicuous cavity in our condiment kingdom.

Our delicious vegan mayos are made by whisking together aquafaba with rapeseed oil, a pinch of salt, a squeeze of lemon juice and a hint of Dijon mustard (or a good dose of Chipotle chilli powder for our Chipotle flavour). For all you mayo purists out there, don’t panic - our aquafaba versions retain all the satisfying creaminess and texture of regular mayo!

Why do Rubies use it?

Our over-arching mission at Rubies is to value all good food and, where we possibly can, eliminate waste in our food supply chains. Whilst aquafaba may not be like the wonky cucumbers or over-ripe tomatoes we use in our other relishes and ketchups, it is still a food product that is typically thrown away for no good reason. We believe that this ‘surplus’ food shouldn’t be overlooked, but rather celebrated.

Are chickpeas the only legumes who produce Aquafaba?

Nope. Technically, the word Aquafaba means 'bean water', so it isn't specific to chickpeas. However, aquafaba from other legumes may vary in consistency to chickpea aquafaba, so if you are using alternative sources of aquafaba in a recipe, you may need to experiment a little bit to get it right!

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Leftover Ideas Part 2

24 Dec 2017

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Whilst there is certainly no judgement from us if you decide to sack off cooking and laze on the sofa, lazily nibbling some cheese and crackers, if you DO decide to get creative with your Christmas recipes, here are a few more for you to try out!

In case you haven't already, make sure you check out our first in instalment of leftover recipe ideas (which can be found here) which included some firm favourites from the Rubies team.

If you try any of our suggestions, get in touch and let us know what you thought!

1) The Ultimate Christmas wrap

This is one of those dishes that you can really just whack in whatever you have in the fridge!

We've gone for a turkey & camembert combo with a couple of spoonfuls of our Pear, Fig & Port chutney, a scattering of pistachios and a handful of spinach leaves and shredded cabbage. It's a lovely mix of sweet and savoury flavours as well as smooth and crunchy textures!

No recipe required. Just a little imagination and festive greed :)

2) Christmas Sloppy Joes

This is the perfect post-Christmas dinner party indulgence using your leftover turkey (or really whatever meat you like to eat at Christmas). If you’re having guests over, you could even set up a self-serving station and get your guests to build their own buns and get messy with some our Fiery Ketchup or Spicy Tomato relish!

Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and 4 tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through.

Warm the rest of the gravy in a separate pan, ready to use it for dunking later.

For the slaw: while that’s heating up, peel and shred the carrot, peel and finely slice the apple and red onion and chop the mint leaves. Place it all in a bowl with 1 tablespoon of pickling liquid from your gherkin jar.

Finely slice the gherkins and the chilli and add to the bowl, mix well, lightly season and put aside.

To serve, split and toast your buns, smother on some ketchup or relish, pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw. Pop the bun lids on, and you’re away!

Serve the rest of the gravy on the side for anyone who wishes to have a naughty dunk, along with any leftover slaw.

3) Parsnip and carrot dhal

This is a traditional Indian dish but with a Christmas twist. It’s quick, easy and uses all your leftover carrots and parsnips. Serve alongside warm flatbreads.

Heat some oil in a pan and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly.

Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.

When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then season to taste and top with the crispy parsnips.

4) Cranberry and banana bread

Cranberry sauce, overripe bananas and a sweet tooth? This is the recipe for you. Easy, delicious and an instant crowd-pleaser.

400g sugar

250g butter, softened

3 eggs

3 mashed bananas

275g cranberry sauce

125ml milk

1 teaspoon vanilla extract

500g plain flour

1 1/2 teaspoons bicarbonate of soda

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

Preheat oven to 180. Lightly grease two 23x12cm (9x5 in) loaf tins.

In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk and vanilla. In a separate bowl, mix together flour, bicarbonate of soda, baking powder and cinnamon. Gradually blend flour mixture into the banana mixture. Turn into the prepared loaf tins.

Bake for 50 to 60 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack, and cool completely.

INGREDIENTS

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Leftover Recipes - Part 1

24 Dec 2017

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Transform your Christmas leftovers into a delicious meal on their own.

We’ve gathered together our top ten post-Christmas recipes to keep you well fed throughout the festive season - using everything you’ve probably already got in the kitchen, including leftover turkey, potatoes, parsnips, sprouts and even those over-ripe bananas which have been lounging around for weeks.

1) Turkey, chorizo and chickpea stew

Turkey, a meat pretty much universally ignored until Christmas, can get a hard time for being a little dry. If you're struggling to figure out what to do with the leftovers, this stew recipe with chorizo and chickpeas is perfect because it gives the turkey some much needed moisture!

Chop the chorizo into thin circles and fry in a pan and for 3-4 minutes until they start to go crisp. Remove from pan and set aside, leaving their naturally flavoured oil the pan.

Heat the onion and garlic in the same pan as the chorizo and cook gently for 8 minutes or until soft and sweet.

Next add the tomatoes, stock and two tablespoons of Rubies in the Rubble Chipotle ketchup. Turn up the heat to high and bubble to reduce for 10 minutes.

Add the chicken and the chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though. Taste and season with salt and pepper.

Serving suggestion:

Scatter with the chopped parsley

2) Green Shakshuka

We could all use a little more green veggies in our lives, especially after a heavy Christmas day. This dish is a variation of the middle-eastern shakshuka –a dish traditionally made with peppers, tomatoes and eggs. This version is made with shaved Brussels sprouts, spinach, zucchini and mushrooms, topped with eggs and served with coriander, avocado slices and a few dollops of Rubies Spicy Tomato.

The great thing about this dish is that it’s incredibly versatile. You can use whatever veggies (carrots, parsnips, sprouts), potatoes you have lying around the house. If you have any tomato sauce or leftover meat like turkey or lardons, why not throw those in too. And the best news is- it’s all in one pan so there's hardly any washing up to do!

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Making the most of your leftovers

24 Dec 2017

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COOKING TIME

20 mins

PREP TIME

20 mins

SERVES

5

The period between Christmas and New Year can feel somewhat...miscellaneous. But the time spent recovering from one festive indulgence and preparing for the next does have one thing in its favour…leftovers! After all, you didn’t spend hours in the kitchen preparing turkey and trimmings for them to be tossed in the bin.

Leftovers are a glorious thing. The glamour and gloss of Christmas Day have faded and what remains can normally just be shoved all together in a pan and gobbled up without ceremony. Any family fall-outs fade into the distance over some bubble & squeak and tantrums can be tuned out with a turkey wrap!

So here’s our guide to how to make the most of them this year. Don't forget to check out part 1 and part 2 of the Rubies' team's favourite recipes.

How to store them

Cool them, then cover and ensure that they go in the fridge or freezer within 1-2 hours. If you have a lot of one type of food, splitting it into smaller portions will help it to cool quickly and means you can freeze and defrost only what you need for future dishes.

Make sure that when you come to use frozen leftovers, you defrost them thoroughly in the fridge overnight or in a microwave (on the defrost setting) and then reheat until steaming hot.

Think Ingredients, Not Recipes

Whilst the humble Turkey sandwich is always a winner, there are many more creative ways of using Turkey, including casseroles, soups, and curries. Check out our Leftover Recipe Ideas article for ideas on how to use your leftovers and how to spice them up with our very own Rubies in the Rubble condiments. Even leftover wine (as if) can be put into ice-cube trays and frozen to be used at a later date in gravy and sauces.

Find your waste a good home

Share with your community - Ever considered that your neighbour may want your unused bag of potatoes? Olio is the answer - a food-sharing app enabling you to give away or pick up others’ unwanted grub. It’s a two-way thing - so if you don’t have anything to give, use it to source items to revive your leftover recipes.

Donate leftovers to a foodbank – use this link to find the nearest Trussell Trust foodbank to you and get donating to those that need it most.

Compost your biodegradable waste – this includes fruit and vegetable scraps, potato peelings, tea bags, coffee grounds, eggshells, flowers and even your Christmas trees! Doing this will provide a nutrient-rich food product for your garden and will reduce the amount of waste that goes to landfill.

Get Creative

After you’ve tried some of our leftover recipes, why not try some of these fun ways of enjoying them:

Host a potluck dinner party - there’s only so much soiree-surplus you can cram into the fridge or freezer, so why not use it as an excuse to host a dinner party with a group of friends? Get each of your guests to prepare a dish made from excess festive dishes and voila - a hassle-free dinner!

Introduce "Fridge Fridays" to your household– at least once a week, make it a habit to make a meal out of whatever needs to be used in the fridge– why not make soup, salad or stew with your leftovers? Get the whole family or your flatmates involved and take it in turns to cook for everyone using your leftovers.

Get your Tupperware on – what you cook one night can form the basis of lunch the next day. Keep an eye out for our posts about pack lunch ideas in the New Year.

INGREDIENTS

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Avoiding Festive Waste

12 Dec 2017

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At Christmas it’s tempting to stock up on your favourite foodie goodies, and in a bid to please everybody (and crucially, keep the peace..!), preparing too much food is almost inevitable. But going overboard on the festive spreads can mean that whatever doesn’t end up on your waistline, ends up in the bin. Now, we aren’t suggesting scrimping on the pigs in blankets. Heaven forbid! But by following some of our top tips, you’ll be able to ease the burden on wallets and waistlines that comes with the festive period.

1) Plan, plan, plan

Start by planning what to buy - think carefully about the number of people who will be eating with you and how much you will need per person. Use tools like the party portion planner on the Love Food Hate Waste website that can help you work out how much to buy for larger groups.

Make a shopping list and stick to it – by doing this you're less likely to buy things on impulse that you don't actually want or need.

2) Get smart with your Christmas shopping

Steer clear of too many two-for-one Christmas deals or discounted multipacks. Buy what you actually need and know when you plan to use it, otherwise it could be destined straight for the bin.

Don’t go shopping when hungry – this is a particular hazard around Christmas, with temptations a-plenty in the supermarket aisles. Trust us, head to Waitrose on an empty stomach and you’ll end up with a trolley full of Tyrrells.

When shopping for gifts, watch out for packaging - if you can buy loose or in paper packaging, it will cut down on waste.

3) Avoid the detox panic

Come Boxing Day, try to pre-empt the inevitably rash decision to go on a puritanical diet of ‘only kale and cayenne water’, whilst throwing all your indulgent foods in the bin. Before attempting to get a smug head-start on your New Year’s resolutions – think again, why not turn your leftovers into lighter dishes. Keep an eye out for our leftover recipe ideas coming soon!

4) Wrap with a conscience

Wrapping presents and writing cards are a big part of the festive ritual but they are also two of the biggest sources of waste at Christmas. Research suggests that paper waste over the Christmas period is equivalent to 5-12 million litres of biofuel - that’s enough to power a bus to travel to the moon 20 times! So before you purchase a load of rolls and glittery cards from the high street, consider some alternative options:

Gather together old magazines, newspapers, maps or even cloth to wrap your presents in. This is the perfect excuse to get cosy and have a DIY Saturday in front of the fire.

If you don’t have the time to make your own, try and avoid buying the metallic or plastic coated wrapping paper and instead go for recycled paper or paper that can be recycled after its use. Some beautifully designed eco-wrapping paper can be found here.

Recycle an old gift bag. Just make sure you don’t accidentally give it back to the person who gave it to you!

Final thoughts..

So when you’re slumped on the sofa in a post-prandial daze - one hand on your discernibly rounder tum and the other clasping the remains of a large glass of port – take a moment to think about how you can be savvy this Christmas.

No matter what your reasons for wanting to reduce waste this Christmas, we hope these tips work for you and if you have any new ideas to share, please let us know by posting in the comments below!

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Win a Christmas hamper!

07 Dec 2017

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**This competition is now closed**

This Christmas we have a real cracker of a giveaway for you. We decided to create the ultimate Christmas hamper with other wonderful brands who share our vision to see food done properly and business done ethically. For a chance to win this hamper, simply enter your name and email address below.

Peters Yard Crackers1x Crispbread selection gift setChutney without a cracker is like a snail without a shell...and believe us when we say that these are the best shells a snail could hope for! Their range of Scandinavian crispbreads deliver the perfect crunch and delicious subtle flavour. They are without question, the perfect vessel to transport chutney into your mouth!

Lemonaid1x bottle of lemon lime, 1x bottle of blood orangeWe've got a real brand crush on Lemonaid. They make delicious and refreshing soft drinks how they should be. With only the best organic ingredients and Fairtrade-certified. So far, so delicious. But they are also committed to seeing social change, and are on a mission to change the world drink by drink with their Charitea foundation. We are smitten.

Toast Ale2x pale alesToast Ale are our real brethren (breadren?) when it comes to fighting food waste. They make award winning ale, brewed with surplus bread and to date, have saved 9194 kg of bread and brewed 100407 litres of beer...tis the season to be very jolly!

We Are Tea1x Moroccan Mint Green Tea, 1x Super Berry Infusion TeaWe are particularly picky are our brews and We Are Tea certainly hit the mark with their delicious blends. Supporting the Ethical Tea Partnership, they source their whole leaf teas from smaller tea estates across the globe.

The Soap Co.1x Wild Nettle & Sage Soap, 1x Wild Nettle & Sage Hand Lotion (both from the new eco range)One of our absolute favourite beauty brands, The Soap Co. is an ethical luxury brand which makes products that are go and do good. As a social enterprise, they providing training and work opportunities for people who are visually impaired, have disabilities or are otherwise disadvantaged. We love them for their sophisticated fragrances, minimalist design and a strong social and environmental ethos.

Rubies in the Rubble1x Christmas Gift Set We'll also throw in a Christmas gift set with our trio of best-selling chutneys for all your festive condiment needs!

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Win a £50 Patch Voucher!

20 Nov 2017

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**This competition is now closed**

At Rubies, our love of food is rivalled only by our love of plants. A fern here, a succulent there...put simple, we cannot get enough! That's why, this December, we've joined forces with our friends at Patch, who specialise in delivering urban jungles right to your door!

Whether inside or outside your home or office, Patch (www.patch.garden) helps you discover the best plants for you, delivers them to your door and helps you look after them. Why not get your Christmas tree through Patch this year? Their prices will beat any delivery service in London, all trees are delivered for free, and their non-drop trees are guaranteed for a month from the date of delivery.

For your chance to win a £50 voucher for Patch, as well as a year's supply of Rubies in the Rubble ketchup (12 bottles), simply enter below!

All entrants will be automatically subscribed to the Rubies in the Rubble email newsletter and will receive monthly updates, offer and competitions.

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METHOD:

Turn on your oven to 180 degrees. Dice the pumpkin into small pieces (around 3cm), place onto a baking tray, over in olive oil, and bake for around 25 minutes, until softened. Using a blender, add the garlic and the pumpkin then puree completely. (should take 2 minutes)

Dice the beetroot into small chunks (around 2cm) and the shallot into small pieces. In a heavy bottomed frying pan, fry together until softened. Add the pureed pumpkin and the wine.

Add the risotto rice, and keep stirring until the pumpkin mix has completely coated the rice. Add 150ml every 5 minutes ( as the rice keeps absorbing the liquid). This is a hearty, thick risotto, so don’t be too worried if it looks thick. Add more stock until you achieve your perfect texture. This entire process should take around half an hour, constantly stirring, until all the stock has been completely absorbed. The rice should have doubled in size and you will have a thick creamy texture.

Add the relish, oregano, thyme parmesan and salt and pepper. Put a lid on the risotto pan and leave to cool slightly five minutes before adding the goats cheese (on top). Serve immediately with some crusty bread.

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Pumpkin, pancetta and onion soup

28 Oct 2017

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Around Halloween, an enormous amount of pumpkins go to waste, with people carving them up and tossing them out. In the UK alone, around 18,000 tonnes of perfectly edible pumpkins are binned over the week. So make sure that you make the most of your jack-o-laterns with this absolutely delicious pumpkin, pancetta and onion soup recipe!

( serves four generously)

INGREDIENTS:

1 small pumpkin ( 300g)

1 shallot diced

3 cloves of garlic crushed

3 tbsp. of softened butter

250g pancetta diced

500ml chicken stock

2 tsp Rubies In The Rubble Pink Onion & Chilli Relish

A bunch of sage

Pumpkin seeds

Pinch of salt and pepper

METHOD:

Turn on your oven to 180 degrees. Dice the pumpkin into small pieces (around 3cm), place onto a baking tray, over in olive oil, and bake for around 25 minutes, until softened.

Take the pumpkin seeds, wash them and remove the stringy pieces. Pat them down with some kitchen towel, and put them on a separate baking tray. Bake for 10 minutes. Leave both trays to cool while you prepare the rest of your ingredients.

In a frying pan, fry the bacon, garlic and diced shallot, until crispy.

Either using a hand blender or a blender, transfer the pumpkin, a few sprigs of the sage, bacon, garlic, shallot, chicken stock and relish and blitz for 2 minutes until silky smooth. Depending on what kind of texture you like for your soup, don’t blend the pancetta if you like a chunky soup.

In a saucepan, add the pumpkin soup mix, add the butter, and sage ,leave to simmer on a low heat. Add the salt and pepper (season to taste,) serve immediately with a sprinkling of the crunchy pumpkin seeds.

METHOD:

Split the beef mince in half by separating them into two bowls. Add Garlic Powder, Salt and Pepper to both bowls, and in one use the Fiery Ketchup and in the other add the Chipotle Ketchup. Mash together using your hands, and create four patties.

In a frying pan, fry the bacon until crispy, transfer to a plate and leave .

Reheat the pan, and fry the patties in the bacon oil, on a medium heat, 8 minutes a side . On the last few minutes, pop a slice of Red Leiscester Cheese on top of the burger, and it will melt rather aesthetically over the burger patty.

While they cook, slice your brioche buns and pop them in the toaster to crisp up.

Construct your burger as tall as you can make it, serve with more Chipotle/ Firey Ketchup ( depending on what you have chosen). Suggestion- Spicy Tomato Relish, Rocket, Burger& Cheese, Red onion, Chipotle Ketchup bacon and Mayonnaise to finish the burger.

Take chicken and douse in cornflour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all the chicken pieces.

Get your baking tray, and line the coated chicken pieces and line them up. Lightly douse the chicken pieces in olive oil/coconut oil (so they crisp up in the oven). Bake for 15 minutes, take out of the oven and flip, and cook for a remaining 10 minutes.

Once all chicken is cooked, serve with a squeeze of lime and a healthy dollop of banana ketchup.

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Chilli Con Fiery with Mexican Slaw

12 Oct 2017

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Few things in life come close to the starchy nirvana that is a piping hot baked potato with a knob of melted butter and a mountain of cheddar cheese. And whilst we don't want to mess with a classic, this recipe takes the humble potato to new heights, topped with chilli con carne and guest starring our Fiery Ketchup. It's the ultimate recipe for a truly 'pimped' potato and the honey & lime Mexican slaw on the side brings some freshness & crunch to the table. For the herbivores among you, you can go ahead and swap out the meat for tofu, or soya mince.

Prick your potatoes with a fork and pop in the oven. Leave for 1hr-1h20.

Meanwhile, dice your veggies into small pieces.

Add the oil to a pan over a medium heat and add the onion, pepper and garlic, stirring frequently.

Brown the mince and then add to the vegetable mix. Turn the heat up and ensure the mince is all cooked.

Add the chopped tomatoes, kidney beans and eight tablespoons of Rubies Fiery Ketchup to the meat and vegetables.

Simmer for 30 minutes, until the mixture has reduced into a lovely beany topping for your tat.

Meanwhile, prepare your slaw by combining the shredded cabbage and carrot into a bowl. Then mix together all the ingredients for the honey & lime vinaigrette.

When your potatoes are ready, take out of the oven, leave to cool just enough so you can handle, open up and add butter, chilli, cheese and a dollop of crème fraîche. Top with coriander and if there's any Fiery Ketchup left in the bottle, whack it on as well!

INGREDIENTS

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Penne Arrabiata

04 Oct 2017

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Dolloping some chutney on a cracker with a hunk of cheese is all well and good, but we love using our range in recipes as well, injecting a delicious depth of flavour into our favourite dishes. Our Spicy Tomato relish is a particularly versatile condiment to use in cooking and this pasta is perfect with a few spoonfuls stirred in. A delicious and simple winter warmer!

Serves 4

Ingredients:

3 tsp oregano

1 tsp thyme

3 tsp dried basil

3 garlic cloves, crushed

4 tbsp olive oil

400g tin of chopped tomatoes

handful of fresh basil

2 handfuls black pitted olives, chopped

1 courgette, diced

1 red pepper, diced

1 onion, diced

500g penne

4 tablespoons, Rubies in the Rubble Spicy Tomato Relish

Parmesan to serve.

Method:

Heat the oil in a large pan and add the oregano, thyme, dried basil, garlic, courgette, pepper and onion. Cook until soft.